Recipes

(This soup tastes Amazingggg)

2 garlic cloves, chopped
2 lemongrass stalks, chopped
1 inch piece fresh ginger root, chopped
5 scallions, sliced
1 red chile, seeded and shopped
6 1/4 cups vegetable stock
1 tablespoon chile or olive oil
1/2 cup baby corn, halved lengthwise
2 small carrots, cut into matchsticks
1 1/2 cups shredded kale
1 1/2 cups quartered button mushrooms
8 ounces fresh Chinese noodles, or 4 ounces dried
1 tablespoon dry sherry (I did not use any)
2 tablespoons soy sauce
2 tablespoons lime juice
Vegetable oil for frying
salt and pepper

1. Place the garlic, lemongrass, ginger, scallions, and chile in a food processor and blend to a coarse paste. Heat the stock in a pan with the paste until boiling. Lower the heat, cover and simmer for 30 minutes.

2. Meanwhile, heat the chile or olive oil in a wok or large skillet. Add the corn, carrots, 1 1/4 cups of the kale and cook for 5 minutes until soft. Add the mushrooms and stock mixture, and cook for 3 minutes longer. Add the noodles and cook for 2 minutes (4 if using dried noodles). Stir in the sherry, soy sauce, and lime juice, and simmer for 1 minute longer. Season to taste.

3. Heat about 3/4 inch vegetable oil in a skillet. Add a little of the remaining kale to the pan. if it sizzles, the oil is hot enough. Add the rest of the remaining kale and fry for a few seconds. Remove with a slotted spoon and drain on paper towels; it should become crisp.

4. Serve broth and noodles in bowls, topped with crisp kale.

1 cup all-purpose flour
1 tablespoon sugar
2 tablespoons sesame oil
1 tablespoon white wine vinegar (I used some other vinegar that was available)
1 1/4 ounces dried shiitake or other drieed mushrooms
2/3 cup boiling water
6 ounces fresh crimini mushrooms
bunch of scallions, sliced
2 tablespoons soy sauce
5 cups vegetable stock
1/2 small red chile, thinly sliced
1 inch piece ginger root, grated
2 garlic cloves, thinly sliced
2 tablespoons dry sherry - (I didn't use it)
Peanut oil for brushing
3 ounces chinese thin egg noodles
3 cups shredded bok choy (or spinach)

1. Mix flour, sugar, sesame oil, and vinegar with enough warm water to make a firm dough, and knead lightly. Chill for 30 minutes.

2. Soak the dried mushrooms in the boiling water for 10 minutes, drain, reserving the liquid. Place half the mushrooms in a food processor with two-thirds of the crimini mushrooms, half the scallions, and 1 tablespoon of the soy sauce and blend to a paste.

3. On a lightly floured surface, roll out the dough very thinly into a 12 inch square. Trim and cut into sixteen 3 inch squares. Spoon a little mushroom paste into the middle of each. Bring one corner diagonally over the filling and seal the edges to form little triangles.

4. Bring the stock and mushroom liquid to a boil in the bottom of a steamer. Add the remaining mushrooms and the scallions, soy sauce, chile, ginger, garlic and sherry.

5. Oil a steaming rack and arrange the wontons in a single layer. Cover and steam for 10 minutes. Add the noodles and bok choy to the soup. Turn the wontons and cook 3 to 5 minutes longer, until tender.

6. Serve the soup and noodles in bowls, topped with the steamed wontons.